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1
Preheat oven to 350 degrees (175 C.), position oven rack in middle position.
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2
You can spray the standard muffin tins with nonstick vegetable cooking spray, but I prefer to use the papers in the muffin pans, then you don't have as big of a mess.
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3
Whisk the flour, baking powder, and salt in a medium to large bowl, and sit it aside.
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4
In a separate medium to large bowl, whisk the egg until well blended, for about 20 seconds.
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5
Add the sugar to the egg and whisk it very hard for about 30 seconds, then add the melted butter to this, and combine.
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6
Add the sour cream to this mixture and just whisk until it is combined.
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7
Add the frozen blueberries to the flour mixture and gently toss to combine.
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8
Add the sour cream mixture and fold with a rubber spatula until batter comes together and the berries are evenly distributed, 25 to 30 seconds.
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9
(There may be small spots of flour remaining and the batter will be thick).
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10
DO NOT OVER MIX.
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11
Use ice cream scoop or large spoon to drop batter into the prepared muffin pans, about 2/3 to 3/4 full.
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12
Bake until light golden brown and a toothpick inserted into the center of the muffin comes out clean, about 25 to 30 minutes.
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13
I rotate the pan around about halfway through.
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14
Turn the muffins out onto a cooling rack, and turn them right side up.
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15
Cool for about 5 minutes before you put the glaze and topping on.
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16
(Or cool completely and eat as is.)
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17
Combine the lemon zest with the 1/2 cup (125 ml) of sugar and set aside ( I use a large mouth bowl for this because it is easier to dip the muffins in).
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18
Combine the lemon juice and the 1/4 cup (60 ml) sugar in a small sauce pan and bring it to a simmer over medium heat.
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19
Simmer this until mixture is thick and syrupy and has reduced down to about 4 tbsp (60 ml).
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20
After the muffins have cooled for about 5 minutes, take the muffins and dip the tops down into the glaze then dip them into the lemon zest-sugar, and sit them right side up on the cooling rack and finish cooling.
